John Paul Urizar/

Serves 4
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This risotto combines juicy salmon and the zest of lemon, accompanied by satisfying arborio rice. Here’s to treating yourself without spending a fortune, prepared in under half an hour!


  • 600 g skinless salmon fillets, cut into 3-cm cubes
  • 2 litres (8 cups) fish or chicken stock
  • 4 garlic cloves, crushed
  • Grated rind and juice of 2 lemons
  • 3 cups (600 g) arborio rice

Heat a little olive oil in a large non-stick frying pan over medium-high heat. Cook the salmon until browned lightly all over and sloghtly rare in the centre, for about 3 mins. Transfer to a bowl; cover with foil. Wipe out pan with paper towel.


Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Then, reduce heat and simmer gently.


Heat about 1 tbsps of olive oil in the same frying pan over medium heat. Cook garlic, stirring, until fragrant, for about 30 secs.


Add the rice and stir for about 2 to 3 mins or until grains appear slightly translucent. Add a ladleful (about ½ cup) of hot stock. Stir gently, just enough to ensure the liquid to be absorbed before adding the next ladleful. Total cooking time will be about 20 mins, or until the rice is tender yet firm to the bite, and the risotto is creamy.


Remove from the heat. Stir in lemon rind and juice, then season to taste with salt and pepper. Top with salmon; serve immediately.

Photo: John Paul Urizar/

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